Cabbage & Smoked Turkey with Potato Pasta
Cabbage & Smoked Turkey with Potato PastaCabbage and potatoes have a natural affinity, so we thought it would be clever to use potato pasta in this dish; and it worked exceedingly well. If you can't find potato pasta, substitute any other pasta. If fresh dill isn't available, use 1/2 teaspoon dried dill weed.
  • 2 tablespoons olive oil
  • 2 large onions, finely chopped
  • 2 cloves garlic, minced
  • 2 ounces smoked turkey, coarsely chopped
  • 1-3/4 pounds green cabbage, cored and cut into 1/2-inch chunks (8 cups)
  • 3/4 teaspoon salt
  • 10 ounces potato pasta elbows
  • 3/4 cup plain nonfat yogurt
  • 1/3 cup snipped fresh dill
  • 2 tablespoons Dijon mustard
  • 1 teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice

    1. In a large skillet, heat oil over medium-low heat. Add onions and garlic and cook, stirring occasionally, for 15 minutes or until onions are golden brown. Stir in smoked turkey.

    2. Add cabbage and salt and cook, stirring frequently, for 20 minutes or until cabbage is tender.

    3. Meanwhile, in a large pot of boiling water, cook pasta according to package directions; drain, reserving 3/4 cup pasta cooking liquid.

    4. Transfer cabbage mixture to large bowl, stir in yogurt, dill, mustard, lemon zest, lemon juice,and reserved pasta cooking water. Add hot pasta and toss to coat.

    Nutritional Information
    Per serving: 412 calories, 7.9g total fat, 1g saturated fat, 5.3g monounsaturated fat, 1g polyunsaturated fat, 8.5g dietary fiber, 8g protein, 81g carbohydrate, 5mg cholesterol, 860mg sodium.
    Good source of: fiber, indoles, quercetin, vitamin C.

    Date Published: 09/19/2005 > Printer-friendly Version

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